Sunday, April 12, 2009

Deviated Devil

I had some left over ham from Easter Brunch and decided to use it in a variation of deviled eggs. Both my husband and I love deviled eggs and I wanted to make them this weekend and thought stuffing them with ham would be a great alternative to the basic recipe. These deviled eggs had a great twist and are the perfect way to use up those brightly-dyed Easter eggs and leftover Easter ham.

Ham Stuffed Deviled Eggs

Yield

16 servings

Ingredients

8 large eggs

1/2 cup minced reduced-fat ham

1 tablespoon minced green onions

1 tablespoon minced parsley

2 tablespoons low-fat mayonnaise

2 teaspoons creole mustard

1/8 teaspoon salt

1/8 teaspoon freshly ground black pepper

paprika

Preparation

Place eggs in a large saucepan. Cover with water to 1 inch above eggs; bring just to a boil. Remove from heat; cover and let stand 12 minutes. Drain and rinse with cold running water until cool.